Chocolate Chip Cookie Dough Ice Cream Cake

Why You’ll Love This Recipe

This dessert brings together three beloved elements: a crunchy chocolate cookie crust, a creamy ice cream filling, and the sweetness of cookie dough, all topped off with even more chocolate chips and whipped cream. The combination of textures—smooth ice cream, soft cookie dough, and crispy cookie crust—makes every bite an experience. It’s easy to assemble, looks stunning, and tastes like heaven. Whether you’re serving it to a crowd or enjoying a slice by yourself, this cake is sure to impress.

Ingredients

For the Cookie Crust:

• 2 cups chocolate cookie crumbs
• 6 tbsp melted butter

For the Ice Cream Filling:

• 1.5 quarts vanilla or cookie dough ice cream (softened)
• 1 cup mini chocolate chips
• 1 cup edible cookie dough (store-bought or homemade)

For Topping & Decorating:

• Extra cookie dough balls (optional)
• Chocolate chips (mini and regular)
• Whipped cream (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Cookie Crust: In a medium bowl, combine the chocolate cookie crumbs and melted butter. Stir until the mixture is well combined and resembles wet sand.
2. Press the cookie mixture into the bottom of a 9-inch springform pan or a cake pan. Use the back of a spoon to pack the crumbs tightly and evenly. Place the pan in the freezer to set while you prepare the ice cream filling.
3. Prepare the Ice Cream Filling: In a large bowl, gently mix the softened vanilla or cookie dough ice cream with mini chocolate chips. Fold in the edible cookie dough, making sure it’s evenly distributed throughout the ice cream.
4. Assemble the Cake: Remove the cookie crust from the freezer. Spoon the ice cream mixture onto the chilled crust and spread it evenly. Smooth the top with a spatula.
5. Freeze: Cover the cake with plastic wrap or aluminum foil and freeze for at least 4 hours or overnight to let the cake set completely.
6. Decorate: Before serving, decorate the top with extra cookie dough balls, chocolate chips, and whipped cream, if desired.
7. Serve: Slice and serve chilled. Enjoy your decadent Chocolate Chip Cookie Dough Ice Cream Cake!

Servings and Timing

This recipe makes approximately 12 servings.

• Prep time: 20 minutes
• Freeze time: 4 hours or overnight
• Total time: 4 hours 20 minutes (or overnight)

Variations

• Different Ice Cream Flavors: Instead of vanilla or cookie dough ice cream, try other ice cream flavors like chocolate, cookies and cream, or even mint chocolate chip.
• Gluten-Free Option: Use gluten-free chocolate cookies for the crust to make this cake suitable for those with gluten sensitivities.
• Nutty Variation: Add chopped nuts, such as pecans or walnuts, to the cookie dough or the ice cream filling for added crunch and flavor.
• Vegan Option: Use non-dairy ice cream and dairy-free cookie dough to make a vegan version of this cake.

Storage/Reheating

• Storage: Store any leftover cake in the freezer, wrapped tightly in plastic wrap or aluminum foil. It will stay fresh for up to 2 weeks.
• Reheating: This dessert is best served frozen, so no reheating is necessary. Simply remove it from the freezer for a few minutes to soften slightly before slicing if needed.

FAQs

Can I use regular cookie dough for the filling?

Yes, you can use regular cookie dough, but it’s important to ensure it’s edible and safe to eat without baking (i.e., without raw eggs). Many stores sell edible cookie dough specifically for this purpose.

Can I use a different type of crust?

Absolutely! You can use a graham cracker crust or any other cookie crust that you prefer for the base of the cake.

How can I make the crust more crunchy?

To make the crust even crunchier, you can bake it for 10 minutes at 350°F (175°C) before adding the ice cream filling. Just be sure to let it cool before assembling the cake.

Can I decorate the cake with other toppings?

Yes, you can decorate with additional toppings such as sprinkles, caramel sauce, or even crushed-up cookies for extra texture and flavor.

How long does the cake need to freeze?

The cake should freeze for at least 4 hours, but for the best results, freeze it overnight. This will ensure the ice cream sets properly and makes it easier to slice.

Can I use store-bought edible cookie dough?

Yes, you can easily use store-bought edible cookie dough for convenience. Just make sure it’s meant to be eaten raw for safety.

Can I make this cake ahead of time?

Yes, this cake is perfect for making ahead. It actually tastes better after it has been frozen for a few hours or overnight, allowing the flavors to meld together.

How do I slice the cake without it melting too much?

Let the cake sit at room temperature for 5-10 minutes before slicing to make it easier to cut through, but avoid leaving it out too long to keep the ice cream from melting.

Can I make this cake without a springform pan?

If you don’t have a springform pan, you can use any round cake pan, but you might have to cut it into squares instead of removing it as a whole cake.

Can I use a different type of chocolate in the cake?

Yes, you can substitute mini chocolate chips for regular-sized chocolate chips, or even use milk chocolate or white chocolate chips for a different taste.

Conclusion

This Chocolate Chip Cookie Dough Ice Cream Cake is a truly indulgent dessert that brings together all your favorite flavors in one delightful cake. With its cookie crust, creamy ice cream filling, and sweet cookie dough chunks, it’s a treat that will have everyone coming back for seconds. Whether you’re celebrating a special occasion or simply craving something sweet, this ice cream cake is the perfect showstopper. Enjoy!

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